Hummus is a food group around here, and though I don’t always make it from scratch, it’s surprisingly easy (basically toss all the ingredients in a food processor or blender). With everything blended up into that smooth creamy consistency, you can easily swap the chickpeas for a healthier substitute: cauliflower! (Are you surprised?!)
If you haven’t made hummus before, it’s definitely worth tracking down tahini (a smooth paste made of ground toasted sesame seeds, a staple in Mediterranean and Middle Eastern cooking.) I usually get this organic one at Trader Joe’s! And have fun making your hummus a work of art by garnishing with herbs, oil, toasted nuts, seeds, or salt/pepper!
Looking for a traditional hummus? This Thai coconut curry hummus is one of my favorites!
FOOD LA LA RECIPE: CAULIFLOWER HUMMUS
Ingredients:
1 medium cauliflower
3 TBS olive oil
1/4 cup + 1 TBS tahini
1 lemon - juiced
1 garlic clove - minced
Optional: toasted pine nuts, dill, parsley, cracked pepper
Steps:
Preheat oven to 400.
Cut cauliflower into florets and toss with 1 TBS of the olive oil, and salt. Roast for 20 minutes (until tender and you can easily prick with a fork).
Remove cauliflower from oven and let cool completely.
Combine cauliflower, tahini, lemon juice, garlic, and remaining 2 TBS olive oil in a food processor (or blender, but you’ll have to scrape down!) and blend until smooth.
Add water 1 TBS at a time to reach desired consistency. Scrape around sides of the bowl occasionally.
Garnish with herbs and toasted pine nuts and serve with rainbow carrots and sliced watermelon radish!